€25.53 tax excl.
Adjuvant with structuring effect, produced from inactivated yeast. Lisem Enne is used during or at the end of alcoholic fermentation to enrich the taste and structure of wine.
Adjuvant with structuring effect, produced from purified yeast cell walls.
APPLICATIONS
Lisem Enne is used during or at the end of alcoholic fermentation to enrich the taste and structure of wine. Lisem Enne is an integrator, produced from purified yeast hulls, the production process of which allows the preservation of a significant level of organoleptic precursors such as aminoacides and nucleotides.
In particular the latter are responsible for the sensation of flavour ( the “sucrosité” of the French), also known as UMAMI taste. As always in the cases where yeast hulls are used, this greater taste complexity is also accompanied by a softer sensation in the mouth.
The specific aminoacids present also foster the production of mainly foreign aromas that contribute to the fruity bouquet of the wine. The results of using Lisem Enne can be appreciated above all in wines with a simple organoleptic profile, e.g. obtained with not very ripe grapes or from very high yield productions.
In order to fully exploit the properties of Lisem Enne it is advisable to guarantee that the must has a minimum APA content of 150 mg/l, that can also be obtained in the form of ammonia nitrogen.
METHOD OF USE
Completely disperse the product in a small amount of water or must and add it to the volume to be treated.
DOSAGE
10 - 20 g/hl (max. 40 g/hl)
PACKAGING
0.5 kg packets
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